What do you do with a small can of sweetcorn, an avocado, a spring onion and a few tomatoes??
I added a few more ingredients and made enough sweetcorn pancakes with a guacamole filling for 2 people.
The recipe and a short ‘how to’ video are below.
I used the egg white to lighten and allow the pancakes to rise, but if you wanted to make this dish vegan, you could leave it out. Your pancakes will be more like fritters and a little more dense, but no less delicious.
Sweetcorn Guacamole Pancakes
1 tin sweetcorn (198g size)
100g gram flour
1 egg white (optional)
1 tsp chopped parsley
Pinch of chilli flakes (optional)
1 spring onion, finely sliced
Salt & pepper
1 large avocado
5 or 6 cherry tomatoes, quartered
1 tbsp chopped coriander
Juice of ½ lime
Salt & pepper
Drizzle of sweet chilli sauce
Make the pancakes: Tip the tin of sweetcorn & its juice into a bowl, add the gram flour, water, parsley, chilli flakes, spring onion, salt & pepper.
Beat the egg white to stiff peaks and fold into the corn mixture.
Heat a frying pan on a medium heat, drizzle in a little oil and rub over the bottom of the pan with a piece of kitchen paper to absorb any excess oil.
Use a serving spoon to drop 2 or 3 spoonfuls of mixture into the bottom on the frying pan, spreading them a little with the back of the spoon. Allow to cook for a few minutes, then flip over to cook the other side. Adjust the heat under the pan down if the pancakes are too brown or up if they’re not cooking quickly enough.
Make the guacamole: Mash the avocado with the tomatoes, coriander, lime juice, salt & pepper to a rough paste.
To serve, place a warm pancake onto a plate, top with ¼ of the guacamole, place a second pancake on top and top with another portion of guacamole. Finish by sprinkling over a little more chopped coriander and a drizzle of sweet chilli sauce.